Roast carrot and fennel soup
Fennel's usual aniseed flavour is quite muted here - it really just adds a savoury note that gives this fully vegan dish a full-bodied flavour that you'd normally only get from a chicken or veal stock. We roast the ovens in olive oil until golden and then cook them with onions, garlic, fennel and stock before blending into a velvety puree.
Carrots, fennel, onion, garlic, olive oil, vegetable stock (Massel), salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G (RAW)||PER 350 ML SERVE|
Serves two to three adults with crusty bread
Serves four adults
Grated Parmesan, black pepper and crusty bread or a sprinkle of fresh coriander, parsley or chervil with a swirl of yoghurt or creme fraiche.
Reheat gently in a microwave or saucepan, stirring occasionally until piping hot, thinning with a little water if you'd prefer a more liquid soup.